Herb Roasted Chicken on Creamy Potato Chunks

Today I’m sharing my favourite method of roasting chicken, along with the recipe for side potatoes I think compliments it perfectly.


1 size 14 free range chicken

2T butter, cut into small pieces

1 onion, peeled

Salt Pepper

1/2t thyme

1/2t marjoram

1/2t rosemary


1. Place rack in centre of oven and preheat to 190°C.

2. Rinse chicken inside and out and pat dry with a paper towel.

3. Place breast-side up in a roasting dish (preferably one that comes with a cover).

4. Loosen the skin and place small pieces of butter underneath it, against the breast. Place more pieces of butter on top of the skin, in the nook of the wings and drumsticks, as well as on the breast.

5. Sprinkle with salt, pepper, thyme, marjoram and rosemary.

6. Place the peeled onion inside the cavity.

7. Cover the chicken with the lid of the roasting dish or with tin foil, or place it in a roasting bag. This will result in a moister bird.

8. Place in oven and cook for around 1 hour and 45 minutes, or until juices run clear when pierced and pressed in the thickest part of the thigh.

9. Remove from oven and allow to stand for 10 minutes before carving.

Note: Start preparing the potatoes for the creamy potato chunks after the roast chicken has been placed in the oven to cook.


6-8 large baking potatoes

1T melted butter or olive oil for baking potatoes

1t sea salt for baking potatoes

2T butter or olive oil

1 onion, diced

1.5T cornflour or arrowroot powder

1.5c cream, milk or coconut milk

Sea salt, to taste

Freshly ground black pepper, to taste

½ c.shredded Romano or Parmesan cheese


1. Place oven rack under the rack holding the roast chicken.

2. Rinse and scrub potatoes in their skins with a stiff-bristled brush. Dry each potato with a clean tea towel and then inspect and remove any bruises with the tip of a knife.

3. Pierce each potato deeply with a fork, about 4 times on each side to allow steam to escape while cooking.

4. Rub each potato with a little olive oil or melted butter and then sprinkle with sea salt.

5. Place on prepared oven rack (underneath the chicken) and bake at 190°C for around 60-75 minutes, or until potatoes are tender when pierced with a fork.

6. In a saucepan, sauté the onions in butter on a medium heat until softened and golden, about 8-10 minutes.

7. Mix the cornflour/arrowroot powder with the milk/cream and stir until smooth.

8. Pour milk and cornflour mixture into the onions and stir until thickened.

9. Add salt and pepper.

10. When baked potatoes are cooked through, remove from oven and use tongs to handle them as you cut them in half lengthwise, scoop out the pulp and place it in a 20cm x 30cm glass or ceramic baking dish.

12. Cut baked potato pulp into chunks and pour prepared sauce over top.

13. Sprinkle with Romano or Parmesan cheese and bake at 190°C for 30 minutes, or until golden on top. (If you remove the roast chicken while the creamy potato chunks are cooking for their last ten minutes, this will give the chicken time to rest and allow the creamy potato chunks to turn golden on top.)

Serves 4-6

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